​

How many guests can you serve?

​

​

​

My pancakes are fresh and turned in front of the public, I work alone on 2 Billigs, and I can serve an average of thirty people in 1h15 (based on 3 pancakes per person). If we come together to serve 60 people in 1H15.

 

Whether it is in the form of a crepe bar for the day, a return from a wedding or an event that is spread over a longer period of time, the number of guests has no limits.

​

​

 

 

How far do you travel for an event or training? 

​

​

 

I have no limit, I am ready to travel anywhere   for an event (anywhere in the world yes! With the costs that this generates of course).

Being located in Quimper in Finistère all the great west is really quickly accessible.

 

​

​

Do you work with electric or gas? 

​

​

 

I have both.

I will use electric indoors for safety reasons.

I will also favor electric outdoors (if taken less than 25 meters away) but sometimes the given place or the electric power does not allow it, we switch to gas.

 

​

​

Does bad weather outside scare you ?

​

​

 

I was born and live in Quimper, I know my region and its meteorological surprises, I am equipped accordingly with a professional Barnum 3x3 with wall resistant to winds at more than 60 km/h. 

I am prepared for the Breton bad weather.

​

​

 

 

Our offices are brand new, are there any risks? 

​

​

​

 

Our materials do not cause any damage on the different surfaces, if everyone eats in the rules of the art, the floor will not slip because of the homemade salted butter caramel!

A little ventilation depending on the period would be a plus.

​

​

​

​

What flour do you use? 

​

​

 

For my savory pancakes (or pancakes), I only use organic buckwheat flour from the Moulin de Kerveguen in Ergue-Gaberic (29500).

This meets the requirement of a strict gluten-free diet.

​

For my sweet pancakes, I also use organic wheat flour from the Kerveguen mill in Ergue-Gaberic (29500).

​

​

​

​

Cost of a pancake service?

​

​

My services are sold complete turnkey.

I come with all the equipment, in terms of trimmings, disposable dishes (or not), are of course included.

 

My estimate will be made according to the number of guests, the choice of the pancake menu that I propose, the time during which you want me to be on site, travel costs depending on where the given event is located, my access (elevator , stage..).

 

​

Concrete example: 

​

 

- You are a professional, you want to bring your customers together and offer them a lunch, you imagine pancakes because it is eaten on the go and it is appreciated by all.

You will be around 22 guests.

You are in Lorient at the commercial headquarters (2 hours round trip)

You do not have adequate premises to offer me only parking with the possibility of connecting me inside (quick assembly of the stand with adequate Barnum)

You want a complete mushroom (egg ham   cheese and mushroom fondue)   and two pancakes   per person.

You have 1h30 to make the meal.

You want me to bring drinks.

A bottle of sparkling water for two as well as a beer, a glass of cider or a soda per person.

Invoiced 450 euros including tax in this specific case.

 

-------------------------------------------------- -------------------------------------------------- ----------------------------------------------

 

- You are an individual wanting to organize a cousinade   and you want to take care of nothing after the restaurant or the banquet.

You are in or around Quimper (low travel costs)

You want me to make pancakes all afternoon in the garden (2 p.m. to 6 p.m.)   all you can eat for 45 people.

On the menu: exclusively sweet, caramel, sugar, Nutella, strawberry jam..

Invoiced 400 euros including tax in this specific case.

​`

 

How long does it take to install? 

​

​

 

I like to arrive at least an hour in advance if there is easy access (1h30 otherwise), the Billigs heat up very quickly!

For the dismantling of the stand I also count 1 hour.

 

PS: Let's not forget that a pancake service is prepared especially upstream, races, production of pasta and foodstuffs, loading of materials, road to the event, installation, reloading, dishes, accounting..